Strawberry Festival Shortcake

Strawberry Festival Shortcake

Serves: 10 Save

Ingredients (10)

  • 3 cup Fresh Strawberries
  • 2 cup Sugar
  • ¾ cup Vegetable Shortening
  • 3 Egg Yolks
  • 2¼ cup All Purpose Flour
  • 3½ tsp Baking Powder
  • 1 tsp Almond Extract
  • 3 Egg Whites
  • 1 cup Whipped Cream
  • ½ cup Confectioners' Sugar


  1. Toss strawberries with 1/2 cup granulated sugar. Line two 9-inch round cake pans with wax paper. Preheat oven to 350 degrees.
  2. Cream shortening and remaining granulated sugar. Add egg yolks; mix well. In separate bowl, mix flour and baking powder. In another bowl, mix water, crushed strawberries and almond extract. Alternately add dry and wet mixtures to creamed mixture. Fold in egg whites.
  3. Pour batter into cake pans; bake 20 minutes or until toothpick inserted in center comes out clean. Cool.
  4. Whip cream with confectioners' sugar. Spread 1/3 of whipped cream on one cake layer. Top with sliced sugared strawberries. Top with second cake layer. Spread remaining whipped cream on top and sides. Garnish with whole berries.